Spaghetti Puttanesca With Red Beans Spinach Recipes

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SPAGHETTI PUTTANESCA

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Spaghetti Puttanesca image

Steps:

  • Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oregano
Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper

CLASSIC SPAGHETTI PUTTANESCA

Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9



Classic Spaghetti Puttanesca image

Steps:

  • In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.

Nutrition Facts : Calories 420 g, Fat 13 g, Fiber 4 g, Protein 12 g

1/4 cup extra-virgin olive oil
1 1/2 cups grape tomatoes, quartered lengthwise
2 tablespoons capers, rinsed, drained, and coarsely chopped
3 anchovy fillets, minced
1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
2 garlic cloves, minced
1 1/2 cups tomato puree (from a 15-ounce can)
Coarse salt and ground pepper
1 pound spaghetti

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